Rich Italian Pasta Sauce

• 3/4 pound hot Italian sausage links, cut into 1/2-inch slices
• 1 pound lean ground beef (90% lean)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce
• 1 can (14-1/2 ounces) stewed tomatoes
• 1-2/3 cups crushed tomatoes in puree
• 1 can (6 ounces) tomato paste
• 1-1/2 teaspoons sugar
• 1/8 teaspoon pepper
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• Hot cooked pasta

1. In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
3. Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

sausage links, ground beef, onion, garlic, tomato sauce, tomatoes, tomatoes, tomato paste, sugar, pepper, parsley, fresh oregano, pasta

Taken from www.tasteofhome.com/recipes/rich-italian-pasta-sauce/ (may not work)